Braised Tomatoes and Peppers
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
93
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 93 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 566 mg | (14 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 shallot (diced)
- 2 garlic cloves (diced)
- 3 sticks Celery (sliced)
- 2 yellow Bell pepper (cut into bite-sized pieces)
- 2 red peppers (cut into bite-sized pieces)
- 2 ⅔ cups ripe Tomatoes (peeled and diced)
- ⅞ cup vegetable stock
- 2 sprigs rosemary (needles removed)
- ground paprika
Preparation steps
1.
Heat the oil in a pot and fry the shallot and garlic. Add the celery and the peppers, fry for a few minutes and then stir in the tomatoes.
2.
Deglaze with the stock, and then add the rosemary. Season with salt, ground black pepper and paprika.
3.
Simmer on a medium heat for around 10 min, season to taste and serve with fresh bread and a glass of red wine.
